Spicy Sausage Rigatoni Recipe

Prep Time: 10 Minutes
Bake Time: 25 Minutes
Makes: 6 Servings

Ingredients
- 12 ounces of Uncooked Rigatoni or large tube Pasta
- 3 Johnsonville Pork & Chicken Mild Italian Sausage Links (3 1/2 ounces each); Casings Removed
- 1 1/2 Cups of Sliced Fresh Mushrooms
- 1 Medium Onion; Chopped
- 2 Garlic Cloves; Minced
- 1/4 Tsp of Crushed Red Pepper Flakes
- 1 Can (10 oz) of Diced Tomatoes and Green Chilies; Drained
- 1 Carton (8 oz) of Mascarpone Cheese
- 1/4 Cup of Half-and-Half Cream
- 1/8 Tsp of Ground Nutmeg
- 1 Cup (4 oz) of Shredded Fontina Cheese
- 1 Tbsp. of Minced Fresh Parsley

Instructions

1. Cook Rigatoni according to package directions.

2. Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat for 8 to 10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.

3. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-high heat until sauce is blended. Stir in fontina cheese until melted.

4. Drain Rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmasen Cheese and parsley.

Bon Appetit!